Spring is on its way and this Lemon Blueberry Yogurt Loaf is a great way to welcome it! Dairy-free, soy-free, and totally vegan.
I first made this loaf last year when working with a yogurt brand, but couldn’t keep it hidden away in one social media post for the rest of time. It’s too good not to share with y’all! The yogurt brings a wonderful level of moisture without making it dense, and the bright lemon flavors are exceptional when paired with blueberries. Plus, everything is better with a crumble topping, no?
There are some other Springtime baking recipes on the agenda coming to the blog in the next couple of weeks, namely Blackberry Lavender Scones and Berries & Cream Tart with almond flour crust! Both I’ve made before but not shared here, so I’m glad to be getting those posted for everyone. Are there any other Spring ingredients that you need recipes for? Let me know in the comments!
Substitutions + Tips:
- Ground flaxseed – used as an egg substitute when mixed with hot water. You can also use chia seeds for this purpose!
- All-purpose flour – I always use unbleached, but bleached will also work here. I have not tried making this loaf gluten-free, so I can’t speak to that being successful, yet!
- Cane sugar – while you could technically use a sugar with a lower glycemic index, it may change the look and flavor of this loaf.
- Vanilla non-dairy yogurt – I loved using a flavored yogurt to add another layer of flavor, without using extract. A lemon yogurt could be fun here, as well! My yogurt was oat-based, I don’t recommend using a SUPER rich coconut yogurt for this.
- Lemon juice + zest – I used Meyer lemons for this, but if you’re looking for an even brighter flavor, use your standard yellow lemon. I always recommend zesting the lemon before juicing it to make it easier on yourself.
- Non-dairy milk – use plain, unsweetened for more control over your recipe.
- Olive oil – if you prefer to cut down on oil, try subbing this with apple sauce.
- Lemon extract – this adds some va-voom to your lemon juice and zest, because it’s concentrated.
- Blueberries – as said in the recipe card below, fresh or frozen work well here!
- Non-dairy butter – here I used Miyoko’s oat-based butter but pretty much any vegan butter will work.
Other recipes you’ll be into!
- Strawberry Rhubarb Coffee Cake
- Vegan Lemon Vanilla Bean Bars
- Spring White Chocolate Matcha Bark
- Berry Sourdough French Toast
Yield: 10 slices
Lemon Blueberry Yogurt Loaf
Spring is on its way and this Lemon Blueberry Yogurt Loaf is a great way to welcome it! Dairy-free, soy-free, and totally vegan.
Ingredients
For the loaf:
- 1/4 cup (60 ml) hot water
- 2 tablespoons (14 g) ground flaxseed
- 2 1/2 cups (320 g) all-purpose flour
- 1 cup (240 g) cane sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup (255 g) non-dairy vanilla yogurt
- 1/4 cup (60 ml) lemon juice + 1 tablespoon lemon zest
- 1/4 cup (60 ml) unsweetened non-dairy milk
- 1/4 cup (60 ml) olive oil
- 1/2 teaspoon lemon extract
- 1 cup (130 g) fresh or frozen blueberries
For the crumble topping:
- 1/4 cup (33 g) all-purpose flour
- 3 tablespoons (45 g) cane sugar
- Pinch of sea salt
- 2 tablespoons (28 g) cold vegan butter
Instructions
- Preheat oven to 350F (176C or gas mark 3) and line an 8-inch loaf pan with parchment paper or coat with a thin layer of oil. For the loaf, in a small bowl, whisk together hot water and flaxseed, then set aside to form a gel.
- In a large mixing bowl, place flour, sugar, baking powder, baking soda, and sea salt, whisking them together to combine. In a smaller bowl or liquid measuring cup, stir the vanilla yogurt, lemon juice, lemon zest, non-dairy milk, olive oil, lemon extract, and gelled flaxseed together until smooth.
- Before combining the wet and dry mixes, start on the crumble topping. In a bowl, combine flour, sugar, and salt, then cut the cold butter into the mixture using a fork or whisk until crumbly, set aside.
- Add your wet mixture to the large flour mix, and fold together just until there are no dry pockets, then add most of the blueberries to the batter, leaving out roughly 2 tablespoons or so of berries for topping. Fold the berries into the batter then transfer it to the loaf pan. Smooth out the top, sprinkle the remaining berries, then the crumble topping over the batter.
- Bake loaf for 60-65 minutes, or until an inserted toothpick draws clean and the edges turn golden. Place on cooling rack to cool for at least an hour before cutting into it and enjoying! If your kitchen is warm, store this loaf in an airtight bag or container in the fridge for up to 10 days.
Notes
- Vanilla non-dairy yogurt – I loved using a flavored yogurt to add another layer of flavor, without using extract. A lemon yogurt could be fun here, as well! My yogurt was oat-based, I don’t recommend using a SUPER rich coconut yogurt for this.
- Lemon juice + zest – I used Meyer lemons for this, but if you’re looking for an even brighter flavor, use your standard yellow lemon. I always recommend zesting the lemon before juicing it to make it easier on yourself.
- Non-dairy milk – use plain, unsweetened for more control over your recipe.
- Olive oil – if you prefer to cut down on oil, try subbing this with apple sauce.
- Lemon extract – this adds some va-voom to your lemon juice and zest, because it’s concentrated.
- Blueberries – as said in the recipe card below, fresh or frozen work well here!
- Non-dairy butter – here I used Miyoko’s oat-based butter but pretty much any vegan butter will work.
Nutrition Information:
Yield:
10Amount Per Serving: Calories: 308Total Fat: 9gSaturated Fat: 1gUnsaturated Fat: 5gCholesterol: 0mgSodium: 236mgCarbohydrates: 53gFiber: 2gSugar: 26gProtein: 4g
